Dual Air Sending Layout for Targeted Heating in Cooking Chambers
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Solution Overview
Problem
There is a demand for easily heating a desired region in a heating cooking chamber with hot air, which existing technologies have not effectively addressed.
Innovation Solution
A heating cooking apparatus with a first air sending unit and a second air sending unit, each having suction and blow-out holes positioned differently to circulate hot air efficiently within the chamber, allowing for targeted and rapid heating of specific areas.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a single air sending unit with conventional air circulation is used, then the heating cooking chamber can be heated, but the circulation path of hot air is long and heating efficiency is reduced
Solution Approach 1:
The air sending unit is divided into multiple air sending holes distributed at different positions (top wall, side walls, rear wall) of the heating cooking chamber. This segmentation allows hot air to be blown simultaneously at multiple locations, creating multiple short circulation paths instead of one long path, thereby improving heating efficiency and reducing heating time.
Solution Approach 2:
Air sending holes are arranged in three-dimensional space across different walls and surfaces of the heating cooking chamber. This spatial distribution enables hot air to circulate through multiple dimensions simultaneously, shortening the overall circulation path and enhancing heating efficiency throughout the chamber.
2Adaptability or versatility
If hot air circulation is used for heating, then the entire chamber can be heated, but specific regions cannot be easily targeted for heating
Solution Approach 1:
Different air sending holes are positioned at specific locations (top, sides, rear) to target specific regions of the heating cooking chamber. By controlling which air sending holes are activated, the system can provide localized heating to desired regions while maintaining the ability to heat the entire chamber when all holes are used together.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables easy and efficient heating of a desired area within the heating cooking chamber by reducing the circulation path of hot air, allowing for quicker and more uniform heating of both specific regions and the entire chamber.
Implementation Method 1
The first air sending unit suctions air inside the heating cooking chamber through the first suction hole portion and blows air into the heating cooking chamber through the first blow-out hole portion. The second air sending unit suctions air inside the heating cooking chamber through the second suction hole portion and blows air into the heating cooking chamber through the second blow-out hole portion.
Data Source
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AI summary
A heating cooking apparatus includes a heating cooking chamber (100A), a first air sending unit (14), and a second air sending unit (13). The heating cooking chamber (100A) accommodates an object to be heated. The first air sending unit (14) supplies a first hot air (F1) to the heating cooking chamber (100A). The second air sending unit (13) supplies a second hot air (F2) to the heating cooking chamber (100A) from a direction different from the supply direction of the first hot air (F1) supplied by the first air sending unit (14). The heating cooking chamber (100A) includes an accommodation space (120) that accommodates an object to be heated.